Creamy Salted Caramel Maca Cheesecakes

Okay my friends, these Nuttzo powered mini cheesecakes are seriously off the charts delicious with an added boost from my mulberry and maca powdered crust. I love small-bite desserts for a little sweetness during a busy week, especially when made in advance and frozen. Although our busy lives and schedules often pull us away from a traditional sit-down meal, I always have dessert in my back pocket to bring the crew together.  My raw Creamy Salted Caramel Maca Cheesecakes are powered by the need for togetherness, one bite at a time.  

Creamy Salted Carmel Maca Cheesecakes with Nuttzo Swirl

I enjoy fresh ingredients when making my cheesecakes and often incorporate the meat of a young Thai coconut into the mix.  No need to struggle opening your young coconuts, instead, simply ask someone in the produce department to open it. Bring a clean jar along for the coconut water. It’s that simple.

ABOUT NUTTZO: 

If you follow me, you know I’m extremely particular about the products I use in my recipes.  Nuttzo is no exception!  From the way they turned the nut butter industry upside down (literally the jar is upside down), they have been a huge favorite in my kitchen.  

Danielle Dietz-LiVolsi, President/Founder

Nuttzo Nut Butters were created out of a mother’s need to nourish her newly adopted child from an orphanage in Mykolaivka, Ukraine. Having a hard time finding foods he would eat, Danielle thoughtfully crafted a solution in her own kitchen, a creamy vegan protein source that combined simple peanut butter with other vitamin and mineral rich nuts and seeds.  The end product was a protein rich nut butter that today is known as NuttZo!  Thank you Danielle!

Ingredient Transparency:

Nut Butter:  Nuttzo Original Peanut

Dried Mulberries: Sunfood, Raw Organic White Mulberries

Maca Powder: Sunfood, Raw Organic Maca Powder

Cacao Butter: Sunfood, Raw Organic Cacao Butter

Young Thai Coconut: Purchased from my local market, Jimbo’s Naturally

Sea Salt: Himalayan Sea Salt by Himalania

Vanilla Powder:  Sunfood, Raw Vanilla Powder

Creamy Salted Caramel Maca Cheesecakes

2016-02-25 11:42:18

Yields 12

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Crust

1. 1 cup raw pecans
2. 1-2 teaspoons maca powder (start with 1 tsp and taste. Everyone has a different tolerance for maca)
3. 1/2 cup dried mulberries
4. 5 large Medjool dates, pitted
5. 1 Tablespoon coconut nectar or maple syrup
6. 1 pinch Himalayan sea salt

Filling

1. Meat of 2 young Thai coconuts, woody parts removed
2. 1/2 cup full-fat coconut cream
3. 1/2 cup coconut water (from the young Thai coconut)
4. 1 teaspoon vanilla powder
5. 1/3 cup cacao butter, gently warmed until melted
6. 1 pinch Himalayan sea salt

Salted Nuttzo Caramel

1. 1/4 cup Original, Smooth Peanut Nuttzo
2. 1 Tablespoon coconut nectar or real maple syrup
3. 1 Tablespoon unrefined coconut oil
4. 1 pinch Himalayan sea salt

Instructions

1. Prepare muffin tin by cutting parchment paper into strips. Place one strip into each muffin cup. This will help to remove individual cheesecakes after they have been frozen.

Crust

1. Using a food processor, combine all crust ingredients. pecans, maca, dried mulberries, sea salt, coconut nectar or maple syrup, and dates. Pulse until mixture sticks together. Do not over process, as we don't want to end up with nut butter.
2. Place 1 Tablespoon of crumbled crust mixture into each muffin cup. Press down until even. Tip: I used the bottom of a shot glass to create a nice even surface.

Filling

1. Using a high-speed mixer (I used my Vitamix) or food processor. Add all filling ingredients. Run mixer, stopping to scrape down the sides as needed, until ingredients are nice and creamy.
2. Pour filling over crust.

Nuttzo Swirl

1. Warm Nuttzo, coconut oil, maple syrup and sea salt. Give a good stir until mixture comes together.
2. Drizzle mixture into the middle of each muffin cup. Swirl with a chopstick.
3. Place muffin tin in the freezer. About 2 hours until frozen.
4. Remove and allow to sit 3-5 minutes. Mini cheesecakes are easily removed using the parchment paper strips as handles.
5. ENJOY!

Notes

1. vegan, gluten-free, diary-free, soy-free
2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.

By Kris Kelly

https://goofyfootfoods.com/